Originally Posted by Tatoosh
Well, we finished the chops today! I had them in the brine for about 40 hours. Then we pulled them and smoked them for about 3 hours last night but quit due to the late hour. I smoked them some more this morning, maybe 1 1/2 hours to an internal temperature of 123F or so. Then pulled them, vac bagged them and sous vide at 141F for 3 hours until it was time to eat. The sous vide was handy because we did not eat right away. The guest arrived but chatted for over an hour. No problem holding the chops at all.
Nice job and the pictures are good especially from a phone..